Meatloaf with Tomato Sauce

    (48)
    2 hours

    Great for any occasion and absolutely delicious served with noodles (or mashed potatoes). Substitute white bread for wheat bread if you're looking for a healthier meal. For the fresh bread crumbs use 6 to 8 slices bread crumbled into tiny pieces.


    47 people made this

    Ingredients
    Serves: 5 

    • 1 carrot, grated
    • 1/2 onion, diced
    • 2 cloves garlic, crushed
    • 1/2 cup diced fresh parsley
    • 1kg beef mince
    • 1/2 cup tomato sauce
    • 2 eggs
    • 1 1/2 cups fresh bread crumbs
    • 1 cup tomato sauce
    • 1 teaspoon white sugar

    Directions
    Preparation:15min  ›  Cook:45min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Preheat oven to 190 degrees C.
    2. In a medium saucepan over medium high heat saute the carrot and onion for 2 minutes or until onion is transparent. Add garlic and saute for 2 more minutes. Remove from heat and let cool.
    3. In a large bowl combine the parsley, beef, tomato sauce, 1/2 cup tomato sauce, bread and eggs; mixing well. Add the carrot/onion mixture and continue mixing but do not over mix as this will make the meatloaf dry. Transfer mixture to a 20 x 30cm baking tray and form into a loaf.
    4. Bake at 190 degrees C for 30 to 45 minutes.
    5. While loaf is baking heat the remaining tomato sauce and sugar in a medium saucepan over medium low heat. Pour over loaf when done.

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    Reviews and Ratings
    Global Ratings:
    (48)

    Reviews in English (37)

    by
    31

    Nice and moist, but . . . there's no salt or pepper in the recipe. I divided the recipe and put salt and pepper in one half and none in the other. The unsalted loaf was insipid at best - little to no flavor at all.  -  14 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    27

    Thanks for the recipe! I was on a mission to find a meatloaf recipe with almost exactly these ingredients - so happy the search is over and I have this one forever in my collection. I change carrots for diced green pepper and leave out the parsley, final dish cooked absolutely perfect all the way through, flavor was enhanced by tomato garlic gravy - yum yum! This was my 1st of what will be many Italian meatloaves! Thanks again!  -  27 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    20

    I always thought meatloaf had to be the shape and weight of a brick. This recipe is very moist and flavorful and easy to prepare. Please do not try to use a regular meatloaf pan, it's much too small and you will have to end up cutting your meatlaof down the center to finish cooking.  -  11 Aug 2002  (Review from Allrecipes USA and Canada)

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